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SMOKED BELLY BACON
Looks pretty good to me Gary. one question: I watched an experienced fellow on YouTube cold smoke his pork belly at 80 degrees F. for 4 hours only. He stated that 4 hours is all he needs but a longer period is a personal choice. You smoke at 125 for a much longer period. I tried the 80-90... -
smoker setup questions
Adding fresh wood will require heat to burn. It obtains that heat from the unit until up to temp. That's one reason for the temp drop. The other is opening the door too often.- rogerl
- Post #11
- Forum: Side Fire Box
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Maple Bacon
Still trying to learn the art of cold smoking pork belly. I get good results but always use a wet cure. Was wondering if you have tried the wet cure and if so, how did it turn out for you. The dry cure that I have tried doesn't always turn out to what I expect. Roger -
Roger
Glad to be here. I'm 70 years young, live in Ontario Canada and have been smoking various meats for several years. I'm still learning and really enjoy the quality advice form the members. I just recently purchased a Bradley Smoker and after looking at the available "attachments" such as the... -
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- rogerl
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- rogerl
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Okay I am completely confused about the amount of cure....
I use a scale and set it to metric. It's the only possible way of getting values correctly & safely. Its not as difficult as it sounds but a weigh scale is essential for the "salt" values. From there you can calculate the Pink Salt (Sodium Nitrite) which is 6.25% in your case. (6.25% sodium...
